By: National Restaurant Association
Meals in Mason jars are out, avocado toast hangs on and veggie-centric meals are in, according to our annual "What's Hot" report. Expect to see more locally produced and sourced ingredients, including house-made condiments, farm-branded items and locally distilled spirits. Global flavors will dominate kids' meals, condiments, breakfast and everything in between in 2018.
The report, based on survey responses from 700 American Culinary Federation chefs, identifies food, cuisine, beverages and culinary themes expected to be hot trends on restaurant menus in the year ahead. Participating chefs rated 161 items in 13 categories as hot trends, perennial favorites or yesterday's news.
"Local, vegetable-forward and ethnic-inspired menu items will reign supreme on menus in the upcoming year. Guests are implementing these trends in their own lifestyles and want to see them reflected in the food they eat at restaurants. In response, chefs are creating more items in-house and turning to global flavors to infuse their menus."
-Hudson Riehle, senior vice president, research,
National Restaurant Association